09-24-2004, 05:27 AM
Prep: 20 min, Cook: 50 min. [ul] [li]1/4 cup unsalted butter, melted [li]1 lemon, juiced [li]1/2 tsp. garlic powder [li]1-1/4 tsp. oregano [li]1-1/4 tsp. Greek herb seasoning [li]4 boneless skinless chicken breast halves [li]2 plum tomatoes, diced [li]1 cucumber, peeled and sliced [li]1/2 green bell pepper, cut into strips [li]1/4 purple onion, sliced [li]2 Tbs. red wine vinegar [li]1 Tbs. olive oil [li]2 Tbs. vegetable oil [li]1/8 tsp. dried basil [li]1/8 tsp. sugar [li]1/8 tsp. dry mustard [li]1 package mixed Italian salad greens [li]2 ounces feta cheese, crumbled [li]1/4 cup black olives [li]1/4 cup bottled pepperoncini (salad peppers)[/li][/ul]
Preheat oven to 350°F. Combine butter, lemon juice and garlic powder in a bowl. Add 1 tsp. oregano, 1 tsp. Greek seasoning and salt and pepper to taste. Place chicken in baking dish. Pour butter mixture over chicken. Bake 45-50 minutes, basting occasionally, until chicken is just cooked through. Combine tomatoes and next 9 ingredients in a bowl. Add remaining oregano and Greek seasoning. Season with salt and pepper to taste and mix thoroughly. Place salad greens in a large bowl. Slice chicken into thin strips and arrange on top of salad. Top with tomato-cucumber salsa and sprinkle with feta cheese. Garnish with olives and pepperoncini pepper.
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Preheat oven to 350°F. Combine butter, lemon juice and garlic powder in a bowl. Add 1 tsp. oregano, 1 tsp. Greek seasoning and salt and pepper to taste. Place chicken in baking dish. Pour butter mixture over chicken. Bake 45-50 minutes, basting occasionally, until chicken is just cooked through. Combine tomatoes and next 9 ingredients in a bowl. Add remaining oregano and Greek seasoning. Season with salt and pepper to taste and mix thoroughly. Place salad greens in a large bowl. Slice chicken into thin strips and arrange on top of salad. Top with tomato-cucumber salsa and sprinkle with feta cheese. Garnish with olives and pepperoncini pepper.
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